What is the most fragrant lo mein for lo mein? The best taste of lo mein

The best way to make lo mein is as follows:Tools Ingredients: 3 tomatoes, 300 grams of fresh noodles, 3 eggs, 1 large green pepper, 2 teaspoons of salt, appropriate amount of chopped green onions, water, half a bowl of starch, pot.

1. Beat the eggs in the state section and set aside. I used three eggs, which can be increased or decreased to my liking.

2. The tomatoes are chopped with the delicate will, and the smaller pieces I use have two varieties, yellow and red, this is arbitrary.

3. Prepare chopped green onions.

4. Remove the core of the large green pepper, first shred and then cut into small sections.

5. Heat oil in a pan, pour in the egg liquid and stir-fry.

6. Add the tomato cubes and stir-fry the tomatoes until the soup looks like a soup.

7. Pour in the green pepper and add salt at this time.

8. Pour half a bowl of thin water starch into the pot, and add chopped green onions at the same time.

9. Stir well.

10. Cook noodles, cook whatever you like.

11. After the noodles are cooked, put them into a bowl, pour them on the toppings that are good for destroying and leaking, put more of them, mix them, and eat them.

Tomatoes, assorted marinades, eggplant meat, mushrooms, beans, pepper meat, diced meat, rue oranges, seafood soup, toon, mushroom meat sauce, etc.

Shiitake mushroom meat sauce is rounded and eliminated in the air, etc

Ingredients: 1000 grams of noodles, 150 grams of shiitake mushrooms, 150 grams of pork, 1 onion, 100 grams of carrots.

Ingredients: 1/2 bag of sweet noodle sauce, 1 tablespoon of oyster oil, 1 teaspoon cooking wine, 1 2 teaspoons of salt, 1 tablespoon chicken juice, 3 tablespoons of soybean oil, 1 small bowl of water.

1. Shiitake mushrooms, onions, carrots, pork chops or diced meat are fine.

2. Put soybean oil or other cooking oil in the pot, add the minced meat when it is hot at 70 80 °C, and stir-fry for about 2 minutes until the meat exudes fragrance.

3. Add the chopped vegetables and continue to stir-fry for about two minutes until the onion is tender.

4. Add wine, oyster sauce, sweet noodle sauce, chicken juice or chicken powder, and chicken essence. Add salt and stir-fry.

5. Add a small bowl of water and cook for 2 minutes.

6. Fire juice can be made on halogen.

7. After the noodles are cooked, sprinkle with brine and serve.

Dear, I'm glad to answer for you: What is the most trouble-free answer to the product name: lentil marinade material:

Lentils, pork belly, noodles, rice wine, soy sauce, green onion slices, ginger slices, salt, minced garlic, sesame oil Method: 1. Tear off the fibers on both sides after washing the lentils 2, Huai Jing then break it into a 3-4 cm long cover Mingyu section 3, cut the pork belly into thin slices 4, sprinkle some cooking oil on the noodles in advance, mix it slightly with your hands 5, then pour a little base oil into the wok 6, put the green onion and ginger slices into the pot when the oil temperature is hot, put in the pork belly slices and quickly turn over the section and fry 7, wait for the meat to change color, pour in rice wine and soy sauce and stir-fry, Then put in the beans, pour in the water that has just passed the beans 8, leave some base soup after the pot is boiled, pour the remaining soup into a small bowl for later use9, spread the noodles on the lentils, cover the pot and turn to low heat and simmer for 10-15 minutes10, put the garlic grains marinated in sesame oil and salt before leaving the pot, and mix well.

Eggplant beaten with lo mein.

Ingredients: 1 medium round eggplant (2 if using long eggplant), 1 tomato (preferably ripe), 100 grams of pork filling.

Accessories: chopped green onion, appropriate amount of minced ginger, and one large ingredient.

Seasoning: soy sauce, salt, cooking wine, chicken essence, sesame oil.

Method: 1. Cut the eggplant into small cubes without peeling and the tomatoes into cubes. And prepare chopped green onions and minced ginger.

2. Prepare the meat filling, my meat filling is divided into small pieces and put them in the refrigerator to freeze, and take out a piece when eating.

3. Stir-fry the green onion and minced ginger to make the oil hot, stir-fry the green onion and minced ginger until fragrant, and then put in the meat filling.

4. After the meat filling changes color, add the diced eggplant and continue to fry for 5 minutes.

5. After the eggplant is slightly soft, add the diced tomatoes and continue to stir-fry, and add soy sauce and cooking wine after the tomatoes are basically shapeless.

6. Add water and bring to a boil, simmer over high heat for 10 minutes, and pour in water starch to thicken the eggplant after it is lazy. Pour an appropriate amount of salt into the pot, turn off the heat and pour a little sesame oil.

After the noodles are cooked, they are soaked in cold water, poured with marinade, and topped with shredded cucumbers and a pinch of coriander. By the way, when you eat it, you can have two more cloves of garlic.

There are various ways to make lo mein, the flavor is different, and the materials are also diverse, with different materials and practices, there are also different flavors, the most important of which is the production of marinade.

Preparation of marinade:

Ingredients: 5 large bones, auxiliary materials: sugar, salt, soy sauce, flavor, etc.

Chop the pork stick bones into small pieces and clean them.

2.Bring to a boil in a pot of cold water over high heat and continue to simmer for 5 minutes, skimming off the foam.

3.Scoop it up and rinse it again with hot water.

4.Put the stick bones into a deep pot, add the hot water, boil over high heat, turn to low heat and simmer for an hour and a half, remove the stick bones, skim off the oil slick, and leave the fresh soup for later use.

5.Heat the pan with cold oil, add the sugar, and stir-fry over low heat until the small foam in the syrup turns into a large foam, and the color is dark red.

6.Pour in boiling water and stir well, that is, it will become a sugar color, and set aside.

7.Put star anise, cinnamon, bay leaves, cumin, licorice, pepper, grass fruit, cloves, sand kernels, grass cardamom and other spices into a gauze bag and tie the bag tightly.

8.Wash the ginger and pat it flat, and wash the green onions and fibrous roots.

9.Take an appropriate amount of fresh soup, put in green onion and ginger, add refined salt, a little monosodium glutamate and sugar, put in a spice bag, add Shao wine, turn to low heat and boil slowly for half an hour after boiling, until the fragrance is overflowing, that is, it becomes fresh brine.

Ingredients: 150 grams of fungus, 80 grams of daylily, 200 grams of pork filling, appropriate amount of noodles, 2 egg seasonings: 15 grams of cooking oil, 10 grams of light soy sauce, 5 grams of oyster sauce, 3 grams of salt, a little water starch, a little minced green onion and ginger.

Steps: 1. Cut 150 grams of fungus into shreds, and 80 grams of daylily into sections.

2. Pour in 15 grams of cooking oil, 200 grams of pork filling, a little minced green onion and ginger, add side dishes, add 10 grams of light soy sauce, 5 grams of oyster sauce and 3 grams of salt.

3. A bowl of boiling water, cover and simmer for 5-6 minutes.

4. Pour in two eggs, wait for a little solidification and then stir-fry, a little water starch 5, pour 2 spoons of marinade on a plate, and sprinkle with chopped chives.

Hand-rolled dough (2 servings) 1kg

Pork belly 100g

Gluten 2 pieces.

1 piece of dried tofu.

Fungus 20g

A pinch of daylily.

2 eggs.

Salt to taste. 2 large ingredients.

A pinch of green onions. Ginger 1 slice.

4 scoops of water starch.

Steps. 1. Put oil in the pot, a large ingredient clove, a clove of garlic, a piece of ginger, stir-fry the oil until fragrant, then put chopped green onions, and stir-fry twice.

2. Then put the pork belly, stir-fry a few times, add fragrant dry, and stir-fry until the meat turns white and raw.

3. Pour in the soy sauce and noodle sauce, pour more soy sauce, otherwise it will not be colored.

4. Then stir-fry.

5. Fungus, cauliflower.

6. Gluten is bean bubbles.

7. Put the fungus, cauliflower, and bean bubbles into the pot, stir-fry, and continue to stir-fry.

8. Add water to cover the ingredients, cover the pot with a lid and boil.

9. Four tablespoons of starch, add water and mix well.

10. Put the water starch in the pot and keep turning the shovel.

11. Beat two eggs, add sesame oil (two tablespoons), beat well and pour into the pot.

12. Beat in the eggs.

13. Wait for the eggs to become slices, turn down the heat, put in two spoons of salt, a spoonful of chicken essence, taste the salty taste, and then put some salt when it is light.

14. Finished product, out of the pot, boil noodles, add marinade, and eat.

Looking forward to] [looking forward to].

1. Home-cooked lo mein: daylily, black fungus, dried shiitake mushrooms.

2. Beijing flavor lo mein: pork belly, shiitake mushrooms, yellow flowers, fungus, mushrooms 3, relish-style lo mein: fragrant dried noodles, black fungus, mushrooms, gluten, fresh shrimp, sea rice, lean meat, eggs 4, egg lo mein: eggs, tomatoes.

5. Shredded chicken lo mein: shiitake mushrooms, yellow flowers, fungus, hazel mushrooms, shredded chicken 6, Shandong lo mein: fungus, lean meat, cabbage, eggs.

7. Cabbage and potatoes beat lo mein: cabbage, potatoes, braised beef, eggs.